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Basmati and ginger rice

  • 4
Basmati and ginger rice


  • 1 small onion, peeled and diced
  • 2-3 tablespoons butter
  • 5 cm piece of ginger, peeled and shredded
  • 1½ cups Basmati rice, well washed
  • 3 cups chicken or vegetable stock


  1. Chop the onion finely. Heat the butter in a large saucepan and cook the onions for about 8 minutes over a low heat, until the onions are soft but not coloured.
  2. Add the shredded ginger, rice and salt and toss in the butter for about 1 minute. Pour in the cold stock and bring to the boil. Cover with a tightly fitting lid, turn the heat to the lowest setting possible and allow the rice to simmer for about 25 minutes, until all the water has been absorbed.
  3. Stand for about 5 minutes before serving. Serve garnished with some extra shredded ginger and finely chopped coriander or parsley.

Cooks Tips

- Use a waxy potato such as Draga, Nadine or Frisia, or an all-purpose potato such as Rua or Desiree, as these with hold their shape during cooking. - Basmati rice gets its flavour from the ageing of the grain to decrease its water content, its aromatic flavour is a fabulous accompaniment to Indian foods. If you do not have any substitue long-grain rice for this recipe.

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